Description
This delightful paneer curry is a warm hug in a bowl, blending tender cubes of paneer with vibrant spinach and sweet bell peppers in a creamy, aromatic sauce. It’s a simple yet incredibly satisfying dish that brings a touch of Indian comfort to your weeknight table. Imagine a beautifully spiced, rich, and fragrant curry, studded with golden paneer and softened vegetables, perfect for scooping up with warm naan or fluffy rice.
Ingredients
1 tablespoon Olive oil
1 Red onion – thinly sliced
7 oz (200g) Paneer – cut into cubes
1 Green bell pepper – cut into chunks
1 Red bell pepper – cut into chunks
2 Tomatoes – cut into wedges
3 Garlic clove – crushed
1 teaspoon Cumin
2 tablespoon Curry powder
0.5 teaspoon Red chilli flakes
5g Fresh coriander (cilantro) – finely chopped
1 oz (30g) Tomato puree
1 pinch Sugar
0.5 oz (15g) Fresh ginger – grated
0.85 cups (200ml) boiling water
1 Vegetable stock cube
2 tablespoon Mango chutney
2 cups (60g) Spinach
Instructions
Warm the olive oil in a large pan over medium-high heat, then add the sliced red onion and a pinch of salt, cooking for 3 to 4 minutes until soft.
Stir in the paneer cubes, green and red bell peppers, and tomato wedges, cooking for an additional 5 to 6 minutes until the paneer begins to turn golden, stirring regularly.
While that cooks, dissolve the vegetable stock cube in the boiling water, then stir in the tomato puree and sugar to create your seasoned tomato stock.
Mix the crushed garlic, grated ginger, curry powder, cumin, and red chili flakes into the paneer and vegetable mixture, stirring well to combine.
Pour in the mango chutney and prepared tomato stock, stirring everything together and letting it gently simmer for 2 to 3 minutes.
Toss in the chopped fresh coriander and stir to distribute.
Lastly, add the fresh spinach and cook just until the leaves are wilted.
Notes
Paneer Prep: If your paneer is very firm, you can gently press it between paper towels for a few minutes to remove excess moisture, which can help it absorb flavors better.
Don’t Overcook: Paneer is best when it’s heated through but not overcooked, as it can become tough. The spinach wilts very quickly, so add it towards the very end of cooking.
Adjusting Consistency: If your curry sauce is too thick for your liking, you can add a splash more coconut milk or a little water to reach your desired consistency. If it’s too thin, allow it to simmer uncovered for a few extra minutes.
Spice Balance: Taste and adjust the salt and spices before serving. This is your chance to make sure the flavor is perfect for your palate.
- Prep Time: Approximately 30 minutes
- Cook Time: Approximately 30 minutes
- Category: Main Course
- Cuisine: Indian